If you adore vibrant, flavorful vegetables that bring a burst of sunshine to your plate, you are going to fall head over heels for this Marinated Roasted Red Peppers Recipe. These tender, smoky peppers soak up a fragrant blend of garlic, parsley, and red wine vinegar, creating a dish that sings with bright, tangy flavor and silky texture. Whether you’re looking for a stunning appetizer, a savory side, or a zesty addition to salads and sandwiches, this recipe is a simple yet magic touch that elevates any meal effortlessly.
Ingredients You’ll Need
Gathering a handful of fresh, simple ingredients is all it takes to make this Marinated Roasted Red Peppers Recipe shine. Each element plays a crucial role in building the dish’s signature depth and balance—roasted red peppers bring sweetness and smokiness, while olive oil adds lushness and helps carry the flavors, and herbs and vinegar add bright, fresh notes that keep your taste buds dancing.
- 6 large red bell peppers: Choose firm, glossy peppers for the sweetest, richest flavor and best roasting results.
- Extra virgin olive oil, for roasting: A light coating helps blister the skins and roast the peppers evenly.
- â…“ cup extra virgin olive oil: This premium oil will become the silky marinade base, infusing the peppers with richness.
- 1 garlic clove, finely minced: Adds a delightful punch of aromatic savoriness that complements the sweetness beautifully.
- 1 tablespoon fresh Italian parsley, finely chopped: Brings a burst of herbaceous freshness and a pop of green color.
- 1 teaspoon red wine vinegar: Brightens the marinade with a gentle tang, balancing the roasted sweetness.
- 1 teaspoon sea salt, plus more to taste: Enhances all the flavors and helps the peppers release their natural juices.
- Crostini or crusty bread, for serving: Perfect for scooping and enjoying every last drop of the marinade and tender peppers.
How to Make Marinated Roasted Red Peppers Recipe
Step 1: Preheat and Prepare
Start by heating your oven to a hot 450°F (230°C) and lining a large baking sheet with parchment paper. This high temperature is key to roasting the peppers thoroughly and achieving that signature charred exterior and tender interior that makes the flavors so irresistible.
Step 2: Roast the Peppers
Place your whole red bell peppers on the baking sheet. Drizzle with a little olive oil and rub it evenly over the skins. Pop them into the oven and roast for 10 to 25 minutes, turning them occasionally. You’ll want to see their skins blister and char from all sides, and notice the peppers soften and collapse slightly—this is where their natural sweetness intensifies.
Step 3: Steam to Loosen Skins
Once roasted, transfer the hot peppers to a large bowl, covering them tightly with plastic wrap or a clean kitchen towel. Letting them steam for 15 to 20 minutes makes peeling a breeze and locks in moisture, so the peppers stay juicy and tender.
Step 4: Peel, Seed, and Slice
When the peppers cool enough to handle, gently peel away their charred skins—they should come off easily. Remove the stems, seeds, and white membranes to avoid bitterness. Then slice or tear the peppers into 1-inch strips, setting the stage for that juicy marinade to work its magic.
Step 5: Marinate to Perfection
Place the pepper strips in a clean bowl. Add the olive oil, finely minced garlic, chopped parsley, red wine vinegar, and sea salt. Mix everything gently but thoroughly to coat each piece in the vibrant marinade. Letting the peppers sit at room temperature for at least an hour allows the flavors to meld beautifully. For an even deeper flavor, refrigerate them for up to 3 days before serving.
How to Serve Marinated Roasted Red Peppers Recipe
Garnishes
Sprinkle a bit more fresh parsley on top just before serving for a lovely pop of green and herbal brightness. A drizzle of additional good-quality extra virgin olive oil can add richness and shine, making your peppers look as good as they taste. A few shavings of Parmesan cheese or a few cracked black peppercorns can also take this dish up a notch if you’re feeling adventurous.
Side Dishes
This Marinated Roasted Red Peppers Recipe pairs beautifully with grilled meats like chicken or lamb, adding a fresh contrast to smoky charred flavors. It’s also a stellar side for creamy cheeses like burrata or ricotta, and makes a stellar topping for toasted bread or crostini to serve as an irresistible appetizer. You can also toss it through pasta, rice dishes, or roasted potatoes for a vibrant twist.
Creative Ways to Present
Serve these peppers as part of an antipasto platter surrounded by olives, artichokes, and cured meats, or use them to jazz up a simple sandwich or wrap for a burst of flavor and color. For a light lunch or snack, pile the peppers on crostini, then add a dollop of goat cheese or hummus. They even make an excellent addition to salads, lending unexpected juiciness and brightness with every bite.
Make Ahead and Storage
Storing Leftovers
The beauty of this Marinated Roasted Red Peppers Recipe is how well it keeps. Store leftover peppers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen and become more harmonious over time, making each bite even more delicious than the last.
Freezing
If you want to save these peppers for longer, freeze portions in freezer-safe containers or zip-top bags. While freezing may slightly soften their texture, the marinade preserves their flavor, so they remain a great addition to cooked dishes or spreads after thawing.
Reheating
For best results, serve the marinated peppers chilled or at room temperature to enjoy their full flavor and fresh texture. If you prefer warm peppers, gently warm them on the stovetop over low heat, just until heated through—avoid overheating, as this can break down the delicate texture.
FAQs
Can I use different colored bell peppers?
Absolutely! Yellow, orange, or even green bell peppers can be roasted and marinated using this recipe, though red peppers have the sweetest, richest flavor that makes this dish truly sing.
How long should I marinate the peppers?
At least one hour at room temperature allows the flavors to meld nicely, but marinating them for up to three days in the fridge will deepen the taste and texture dramatically.
Can I prepare this recipe without roasting the peppers?
Roasting is key because it develops the smoky, sweet flavor and tender texture that defines the dish. Raw peppers will yield a very different, crunchier result and won’t soak up the marinade in the same way.
Is this recipe suitable for vegans and vegetarians?
Yes, the Marinated Roasted Red Peppers Recipe is completely plant-based, naturally vegan and vegetarian-friendly, making it a fantastic addition to any diet.
How long do the marinated peppers last in the fridge?
When stored properly in an airtight container, they stay fresh and flavorful for about 3 days. Beyond that, the texture might start to change, but they can still be used in cooked dishes.
Final Thoughts
This Marinated Roasted Red Peppers Recipe is one of those irresistible kitchen gems that captures summer’s vibrant spirit no matter the season. Its simplicity, coupled with a burst of smoky, tangy, and fresh flavors, makes it a dish you’ll want to make again and again. I can’t wait for you to try it out and experience how it brightens up your meals with minimal fuss and maximum deliciousness!
Print
Marinated Roasted Red Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 1 serving
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Marinated Roasted Red Peppers recipe features sweet red bell peppers roasted until perfectly charred, then marinated in a flavorful blend of olive oil, garlic, fresh parsley, red wine vinegar, and sea salt. Roasting brings out the natural sweetness of the peppers while the marinade adds a zesty, aromatic touch. This versatile dish can be served as a side, appetizer, or atop crostini or crusty bread for a simple but elegant snack.
Ingredients
Peppers
- 6 large red bell peppers
- Extra virgin olive oil, for roasting
Marinade
- â…“ cup extra virgin olive oil
- 1 garlic clove, finely minced
- 1 tablespoon fresh Italian parsley, finely chopped
- 1 teaspoon red wine vinegar
- 1 teaspoon sea salt, plus more to taste
To Serve
- Crostini or crusty bread, for serving
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C) and line a large baking sheet with parchment paper to ensure easy cleanup.
- Prepare Peppers: Arrange the whole red bell peppers on the prepared baking sheet. Drizzle them lightly with extra virgin olive oil and rub to coat all sides evenly.
- Roast Peppers: Roast the peppers for 10 to 25 minutes, turning occasionally so that the skins blister and char evenly on all sides, and the peppers soften and collapse slightly.
- Steam Peppers: Transfer the hot roasted peppers to a large bowl and cover tightly with plastic wrap or a clean kitchen towel. Let them steam for 15 to 20 minutes to loosen the skins for easy peeling.
- Peel and Clean: Once cool enough to handle, peel off the charred skins and discard them. Remove the stems, seeds, and white membranes from the peppers.
- Slice Peppers: Slice or tear the cleaned peppers into 1-inch strips and place them into a clean mixing bowl.
- Mix Marinade: Add the â…“ cup olive oil, minced garlic, chopped parsley, red wine vinegar, and 1 teaspoon sea salt to the bowl with the peppers. Gently mix to combine all ingredients well.
- Marinate: Allow the peppers to marinate at room temperature for at least 1 hour to develop flavors. Alternatively, refrigerate for up to 3 days for a richer taste.
- Serve: Serve the marinated roasted peppers chilled or at room temperature alongside crostini or crusty bread as a delicious appetizer or side dish.
Notes
- Roasting time varies depending on pepper size and oven; watch for charred, softened skins as indicators.
- Marinating longer deepens the flavor—overnight marination is ideal.
- Peeling the peppers is essential to remove bitter, burnt skin for better texture and taste.
- Use fresh Italian parsley for best flavor; substitute with flat-leaf parsley if unavailable.
- These marinated peppers can be stored in an airtight container in the fridge for up to 3 days.
- Serve with crusty bread, in salads, sandwiches, or as a versatile antipasto item.
